Works matching DE "BOILING (Cooking)"
Results: 102
Buffalo meat composition as affected by different cooking methods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 145, doi. 10.1016/j.fbp.2009.05.001
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Specific features of the modeling of boiling-fluid flows.
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- Fluid Dynamics, 2008, v. 43, n. 3, p. 390, doi. 10.1134/S0015462808030071
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Influence of liquid injection on two‐phase flow convective boiling of refrigerant mixtures.
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- International Journal of Energy Research, 2004, v. 28, n. 11, p. 941, doi. 10.1002/er.1004
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Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 526, doi. 10.12944/CRNFSJ.6.2.27
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Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Seleted Physical Properties.
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- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1028
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Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, 1. Merill) (1): Selected Thermal Treatment.
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- International Journal of Food Engineering, 2005, v. 1, n. 4, p. 1, doi. 10.2202/1556-3758.1026
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RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA ( VIGNA UNGUICULATA)-BASED TEMPEH.
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- Journal of Food Process Engineering, 2010, v. 33, n. 4, p. 606, doi. 10.1111/j.1745-4530.2008.00292.x
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Cooking Methods Altered the Microstructure and Digestibility of the Potato.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700241
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Model-Based Estimate for Time-Dependent Apparent Diffusivity.
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- Drying Technology, 2005, v. 23, n. 12, p. 2513, doi. 10.1080/07373930500340387
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Drying Characteristics In Superheated Steam Drying at Reduced Pressure.
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- Drying Technology, 2005, v. 23, n. 12, p. 2437, doi. 10.1080/07373930500340684
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Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato.
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- Drying Technology, 2005, v. 23, n. 12, p. 2449, doi. 10.1080/07373930500340734
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ELECTROLESS DEPOSITION AND ELECTRICAL CHARACTERIZATION OF n- Cu<sub>2</sub>O LAYER.
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- Bayero Journal of Pure & Applied Sciences, 2012, v. 5, n. 2, p. 1, doi. 10.4314/bajopas.v5i2.1
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Dietary Fibre as Functional Food.
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- Oral Health (0974-3960), 2013, v. 7, n. 8, p. 33
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- Article
Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 4, p. 285, doi. 10.9755/ejfa.2016-12-1815
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Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues.
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- Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2015, v. 62, n. 1, p. 13, doi. 10.1501/vetfak_0000002651
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KNOWLEDGE, SKILLS, AND HOUSEHOLD FOOD PREPARATION PRACTICES IN THE NORTH OF PRETORIA - GAUTENG PROVINCE, SOUTH AFRICA.
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- African Journal of Food, Agriculture, Nutrition & Development, 2024, v. 24, n. 9, p. 24551, doi. 10.18697/ajfand.134.24360
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Cryogenic Boiling and Two-Phase Flow during Pipe Chilldown in Earth and Reduced Gravity.
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- Journal of Low Temperature Physics, 2008, v. 150, n. 1/2, p. 101, doi. 10.1007/s10909-007-9521-8
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THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL ( MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 6, p. 912, doi. 10.1111/j.1745-4549.2008.00221.x
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SOAKING, BOILING AND ANTINUTRITIONAL FACTORS IN PIGEON PEAS ( CAJANUS CAJAN) AND COWPEAS ( VIGNA UNGUICULATA).
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 5, p. 616, doi. 10.1111/j.1745-4549.2006.00092.x
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- Article
Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice.
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- Foods, 2024, v. 13, n. 24, p. 4052, doi. 10.3390/foods13244052
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The Impact of Various Types of Cooking on the Fate of Hg and Se in Predatory Fish Species.
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- Foods, 2024, v. 13, n. 3, p. 374, doi. 10.3390/foods13030374
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Prevention and Treatment.
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- International Journal of Dermatology, 1979, v. 18, n. 1, p. 38
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- Article
EVALUATION OF MICROSTRUC TURAL CHANGES AND THEIR RELATIONS TO PHYSICAL CHANGES OF SHRIMP DURING BOILING USING FRACTAL ANALYSIS.
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- Annals of DAAAM & Proceedings, 2009, p. 531
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Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 7, p. 625, doi. 10.1080/10498850.2022.2092435
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Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking.
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- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 1, p. 93, doi. 10.1080/10498850.2018.1562502
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Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn ( Fenneropenaeus indicus ).
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- Journal of Aquatic Food Product Technology, 2013, v. 22, n. 4, p. 353, doi. 10.1080/10498850.2011.652767
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TECNOLOGIA PARA PRODUÇÃO DE EXTRATO AQUOSO DE AMENDOIM.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 1, p. 39
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THE EFFECT OF SOME PROCESSING METHODS ON THE VITAMIN C CONTENT OF SWEET AND IRISH POTATO.
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- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2010, v. 9, n. 4, p. 679
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EFFECT OF PROCESSING ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MAMMEE APPLE (Mammea americana L.) FRUIT.
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- Agrociencia, 2014, v. 48, n. 4, p. 377
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THERMAL INACTIVATION OFSALMONELLA ENTERITIDISBY BOILING AND FRYING EGG METHODS.
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- Journal of Food Safety, 2005, v. 25, n. 1, p. 43, doi. 10.1111/j.0149-6085.2005.25555.x
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- Article
HAGGIS - PUDDING.
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- Petits Propos Culinaires, 2017, n. 107, p. 29, doi. 10.1558/ppc.28108
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The nature of microbubble emission under subcooled water boiling.
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- High Temperature, 2012, v. 50, n. 1, p. 78, doi. 10.1134/S0018151X12010208
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Aluminium dissolved from kitchen utensils.
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- Bulletin of Environmental Contamination & Toxicology, 1994, v. 52, n. 3, p. 396, doi. 10.1007/BF00197827
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- Article
Heat Treatment of Scallop Adductor Muscle Using Superheated Steam.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. E345, doi. 10.1111/j.1750-3841.2007.00406.x
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A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. C212, doi. 10.1111/j.1750-3841.2007.00332.x
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Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. S371, doi. 10.1111/j.1750-3841.2006.00020.x
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- Article
Effect of Cooking on the Crispness of Cassava Chips.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1219, doi. 10.1111/j.1365-2621.2002.tb09480.x
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MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1343, doi. 10.1111/j.1365-2621.2000.tb10609.x
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- Article
Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 722, doi. 10.1111/j.1365-2621.2000.tb16079.x
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- Article
Mineral loss in cowpeas [Vigna unguiculata (L.) Walp] by pressure heating in water.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 856
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Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 973, doi. 10.1111/j.1365-2621.1992.tb14336.x
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Measurement of Safrole and Isosafrole in Ham.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1475, doi. 10.1111/j.1365-2621.1989.tb05139.x
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Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 560, doi. 10.1111/j.1365-2621.2006.01504.x
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Effect of Cooking Vessel Composition on Fluoride.
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- Journal of Dental Research, 1975, v. 54, n. 1, p. 192, doi. 10.1177/00220345750540012501
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A Potpourri of Fermi Problems.
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- Resonance: Journal of Science Education, 2007, v. 12, n. 6, p. 58
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湿式加熱調理に伴うカラシナ中成分の変動.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 11, p. 474, doi. 10.3136/nskkk.67.474
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Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety.
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- Bulletin of Environmental Contamination & Toxicology, 2010, v. 84, n. 2, p. 202, doi. 10.1007/s00128-009-9910-6
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Distinguishing between metabolically active and inactive roots by combined staining with 2,3,5-triphenyltetrazolium chloride and image colour analysis.
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- Plant & Soil, 2005, v. 271, n. 1/2, p. 75, doi. 10.1007/s11104-004-2027-0
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Quality and Safety of Ready-to-Eat Golden Thistle (Scolymus hispanicus L.): A New Product for Traditional Italian Dishes.
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- Plants (2223-7747), 2023, v. 12, n. 8, p. 1622, doi. 10.3390/plants12081622
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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus.
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- Food Science & Nutrition, 2020, v. 8, n. 2, p. 1115, doi. 10.1002/fsn3.1398
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- Article